In a medium sauce pan, combine the vinegar, red onion, garlic, chipotle pepper, bourbon, coriander and paprika. Bring the mixture to a boil, then reduce to a simmer. Simmer for 10 minutes and strain into a mixing bowl.

Whisk in the remaining chipotle in adobo puree, mustards, maple syrup, soy sauce, salt and pepper. Remove from heat and set aside to cool. Cover and chill until ready to use.